1. Basic concepts of epidemiology, hygiene and public health: concept of health; historical data; current epidemiological background and classification of diseases; concept of risk; indicators, exposure-effect, determinants of health and illness; primary, secondary and tertiary prevention (2h)
2. Methods in epidemiology: historical data; measures and studies in epidemiology; bias (2h)
3. Epidemiology and prevention of chronic diseases: risk factors; synergism and overlap of risk factors; risk assessment (2h)
4. Epidemiology and prevention of infectious diseases: risk factors; host-parasite relationships, source and reservoir of infection, portal of entry and exit, mode of transmission; disinfection and sterilization. Hospital hygiene: Healthcare-associated infections; healthcare waste management (3h)
5. Environmental public health and food safety: physical and chemical pollutants and environmental compartments; food contamination with biological factors (1h)
6. Quality and risk management: brief overview of healthcare management; errors in healthcare practice; evidence-based practice; bibliographic databases (2h)